Tomato Bruschetta

Tomato Bruschetta
  • 2 large tomatoes, diced
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 10 leaves fresh basil, chopped
  • 2 cloves garlic, minced
  • 1 (1 pound) loaf French bread, cut into 1/4-inch slices
  • 1/4 cup olive oil (optional)
  • 1/4 cup shredded mozzarella cheese


  1. Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
  4. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
  5. Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

03/09/2017
Tomato Bruschetta, recipe PT15M PT1H 5 455 calories

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